Thursday, February 23, 2012

Honey Cupcakes with Honey Cream Cheese Frosting

These are yummy little cupcakes! I still have honey from the farm. Lots and lots of honey. So I went on the hunt once again to find a nice recipe that used honey. Plus, they're the perfect look for spring!

I've been taking pictures with my iPhone lately. Not bad!

Makes 48 mini cupcakes

Ingredients

Cake

1/2 cup unsalted butter, softened

3/4 cup sugar

2 eggs

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup buttermilk

1/4 cup liquid honey

1 teaspoon vanilla

Frosting

3/4 cup unsalted butter, softened

4oz cream cheese, softened

3 cups confectioners sugar

3 tablespoons liquid honey

10 drops yellow food colouring

coloured sugar

Directions

Preheat the oven to 350F and line muffin tins with paper liners.

In a large bowl, mix butter and sugar with an electric mixer for a minute until creamy. Add eggs one at a time. Beat well between each addition.

Blend in 1/3 of the flour mixture just until combined, add 1/2 the milk mixture and blend until combined. Keep alternating ending with flour until everything is well combined.

I used a small cookie scoop to divide the batter between the 48 muffin cups.

Bake for 8-10 minutes or until a toothpick comes out clean.

To make the frosting, beat the butter and cream cheese for a minute until they're well combined. Beat in the sugar 1 cup at a time then add the honey and food colouring. Whip it for a minute or two until it's fluffy.

You get a lot of frosting out of this recipe so don't be stingy when frosting your cupcakes. Sprinkle on a little coloured sugar or other sprinkles if you like.

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Please do not use any of the images on my blog without my permission. If you do use them, you must include a link back to my blog and the original post. If I’m adapting a recipe from another source, I will always provide a link back or a reference to the book/magazine where I found it. Please be respectful of others and follow the same practice.